We offer 5kg boxes of veal rosé from Bretonne Pie Noir calves, an endangered breed and the smallest cow in France. Animal welfare is our primary concern. Our cattle are raised outdoors all year round. We don't depend on hay and they're never fed grain. Our calves are slaughtered before the age of 12 months, fewer than 5km away in Bessines-sur-Gartempe, and processed by local butchers. In this way, we preserve the environment while protecting an endangered breed.


Each veal box contains a combination of bone-in and boneless cuts that include at least one portion of blanquette (stew meat), cote (chops), escalope (cutlets), jarret (shank), and rôti (roast).


You're welcome to pick up your box at the farm, but we can also ship it via Chronopost. Payment is due in advance via bank transfer for mailed parcels, or at the time of on-farm pick-up (via cash or check). 


Information Regarding Pricing


Prices vary but in general we follow the veal prices at our local Intermarché so anyone who can afford to buy veal from the grocery store can afford to buy it from us. Currently the price is €18.50/kg, so each box costs approximately €92.50. (The exact price depends on the actual weight of each box.)


Why buy a 5kg box if you aren't going to get a discount? After all, you could buy veal whenever you want from the grocery store at this price. Good question. 


In our area, most of the veal is from large breeds of cattle. If you find a producer who sells in bulk, you can probably get it for 15€/kg. 


We're offering something different - not at the cheapest price, just a fair one. The margins are different on large breeds vs. Bretonne Pie Noir cattle - the smallest cow in France. As explained in our ethos, threatened breeds are threatened specifically because they're not as profitable as races that have been bred to produce the most meat, or the most milk - the most profit per animal. Farmers who work to preserve threatened breeds are at a financial disadvantage and generally make up for it by niche marketing: they charge a premium for the rarity of their product, for the value of promoting a threatened breed. This can price many consumers out of the market.


We're trying to find the middle ground because we believe products from threatened breeds have a place in the mainstream market. They should be accessible to everyone. So that's why we choose to follow grocery store prices - because grocery stores are accessible to everyone. We're not the cheapest, but we're fair.


For the same price as veal from the grocery store, our customers can buy veal from a rare breed raised outdoors year-round on carefully-managed pasture that avoids the use of hay. They can know exactly which animal their meat came from and exactly which farm it came from. We believe there's a lot of value in that, but we cap our prices to ensure equal access to all.


Information Regarding the Purchase of Whole Carcasses


We need to collect a non-refundable deposit of 500€ before sending an animal to the abattoir since it's an irreversible decision. We're fans of transparency: you're welcome to come to our farm and view the animal we'll be sending to the abattoir on your behalf. If you take note of the ear tag number, you'll be able to match it to the tag number on your invoice and the abattoir's weighing receipt. 


We charge 12€/kg of hanging weight (poids net froid). The hanging weight of a carcass can vary considerably, but our calves are small and come in around 50kg (so about €600). This option provides a couple of extra cuts that don't come in the 5kg boxes, including about a kilo of joue (beef cheeks) and about half a kilo of tenderloin (filet mignon). We rely on the weighing receipt provided by the abattoir for the final calculations. We usually receive it within a 48 hours of slaughter. We'll use it to create your final invoice, which we'll send to you ASAP.


The butcher will age the veal for a couple of weeks and then process it into cuts. After trimming, the yield is usually about 63% of the carcass weight (31 kilos of meat). Since trimming veal is a combination of art and science, the final price per kilo of finished product varies.


Our butcher provides consumer portions in vacuum-sealed freezer bags that are packed into sturdy cardboard boxes for transport. There are generally about 6 - 8 boxes of meat. (See photo above.)


Your order should be ready two or three weeks after the date of slaughter. Please pay your invoice in full via bank transfer before meeting us at the butcher's in Bessines-sur-Gartempe, where you can pick up the entirety of your order.


Please note the "abats" are sold separately and include heart, liver, tongue, tripe, feet, and kidney.